Beet-Pineapple Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. raspberry gelatin
1 (12 oz.) can crushed pineapple
1 (15 oz.) can pickled beets
1 c. chopped celery
1 c. chopped nuts

Preparation

Drain beets and pineapple.
Use the juices and enough water to make 2 cups of liquid.
Some lemon juice can be used.
Bring the liquid to a boil and dissolve the gelatin.
Cut beets into small strips.
When gelatin is partially set, add pineapple, beets, celery and nuts.